VEGAN S’MORES COOKIES | literally the best cookies on the planet | Summer Storm

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CLASSIC GRAHAM CRACKER RECIPE (Yields about 12 crackers)
-1 1/4 C whole wheat flour, plus more for dusting the counter
-3/4 tsp baking soda
-1/8 tsp cinnamon
-1/8 tsp table salt
-1/4 C + 2 tbsp vegan butter, softened at room temperature
-1/4 C + 2 tbsp organic cane sugar
-1 tbsp vegan honey
-1 tbsp molasses
-1 1/2 tsp vanilla extract
-In a medium bowl whisk together the flour, cinnamon, baking soda, and salt, and then set it to the side.
-To a standing mixer, with the paddle attachment, beat the vegan butter and sugar on medium speed for about 2 minutes until it is well combined.
-Now add in the vegan honey, molasses, and vanilla extract, and continue beating on medium speed for 3 more minutes to make it light and fluffy.
-Turn the speed down to low and then slowly add in the dry mixture.
-Beat until all of the dry mixture is added and a dough has formed.
-Bring the dough together with your hands, dump it on a lightly floured counter top, and knead it for about 2-3 minutes, or until it is very smooth and pliable.
-Divide the dough in half, and wrap 1 in plastic wrap and set to the side.
-Preheat the oven to 350 degrees fahrenheit.
-Lightly flour the counter top, the top of the dough, and the rolling pin, and roll the dough out to 1/8th of an inch thick.
*If it cracks/crinkles, just gently press it together with your fingers.
-With a knife cut out 5″ by 2 1/2″ rectangles.
-Place the rectangles on a parchment lined baking sheet.
-With a fork, lightly poke two rows of holes onto the graham crackers to give it that classic look.
-Gather all of the scraps together, re-knead if necessary, and repeat the last steps until you have no dough left.
*If the dough becomes too dry, add a few drops of water to re-hydrate it.
-Bake the graham crackers on the middle wrack for 17-20 minutes. Keep a close eye on them around 15 minutes to make sure they don’t burn, as everyone’s oven is slightly different! They are ready to go once the outer edges start turning a slightly darker brown shade.
-Allow to cool completely before breaking them apart. They will harden as they cool!

S’MORES COOKIE RECIPE (Yields roughly 10 cookies)
-1/2 cup vegan butter, softened at room temperature
-1/2 cup organic brown sugar, tightly packed
-1/3 cup organic cane sugar
-1 flax egg (1 tbsp flax meal + 3 tbsp water)
-1 tbsp vanilla extract
-1 1/2 cups all purpose flour
-2 tsps cornstarch
-1 tsp baking soda
-1/4 tsp salt
-1 cup vegan semi-sweet chocolate chunks (I use the brand Enjoy Life)
-1 cup mini vegan marshmallows (I use the brand Dandies)
-Vegan graham crackers
-In a small bowl combine the 1 tbsp flax meal (finely ground flax seeds) with the 3 tbsp water, stir, and set aside to thicken for 10 minutes. This is your “flax egg.”
-In a large bowl combine the all purpose flour, corn starch, baking soda, and salt, and mix well. Set aside.
-To a standing mixer add the vegan butter, brown sugar, cane sugar, vanilla extract, and the flax egg. With the paddle attachment, beat on medium-high for 3 minutes, until light and fluffy.
-Now, turn the mixer down to medium-low and then slowly pour in the flour mixture, a little at a time, until it is all combined and has formed into a dough.
-Once a dough has formed, turn the mixer off, and add in the chocolate chip chunks and marshmallows, and gently mix with a wooden spoon until well combined.
-Place the bowl of dough in the refrigerator to chill for 20 minutes.
-Preheat the oven to 350 degrees Fahrenheit.
-Line 2 large sheet pans with parchment paper.
-Break up a few graham crackers into small bite sized pieces.
-Once the cookie dough has chilled and is easy to handle, measure out 2 tablespoon portions per cookie.
-Press 4 graham cracker pieces into each cookie and roll into a ball.
-Place the dough balls onto the parchment lined baking sheets, making sure to leave about 2 inches all around each cookie, (they will spread out as they bake.)
**Optional: Press on top 3 more pieces of chocolate chip chunks so it looks pretty, haha.
-Once the sheet trays are full with the cookie dough balls, place the trays in the freezer for 5 minutes to quickly re-chill them.
-Now, place them on the middle wrack in the preheated oven and bake for 13 minutes.
-Remove the pans from the oven and quickly press 3 marshmallows on top of each cookie.
-Place the cookies back in the oven and bake for another 2 minutes.
-Carefully broil on high for 2 minutes. Watch cookies constantly so they don’t burn!

-1/2 C vegan semi-sweet chocolate chips (I use the brand Enjoy Life)
-1 tsp refined coconut oil
-In a double boiler, over medium-low heat, melt the two ingredients together.

Music provided by:
Skydive by Loxbeats
Song: John Kenza – Wicked [NCS Release]

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